Charleston Clam Dip

Recipe Ingredients

2 teaspoons	10ml	Onions - minced (large)
6 tablespoons	90ml	Butter or margarine
1 tablespoon	15ml	Green bell pepper - minced (large)
1 tablespoon	15ml	Red bell pepper - minced (large)
3		Minced clams - drained
1/4 lb	113g / 4oz	Sharp cheddar cheese* - cut in small cubes
8 tablespoons	120ml	Ketchup
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Sherry
1/2 teaspoon	2.5ml	Ground pepper

Recipe Instructions

*Use up to 1/2 pound of cheese as desired.

In large saucepan or Dutch oven, saute onion in melted butter. Add peppers and saute until soft. Add remainder of ingredients, except sherry, and cook gently over low heat until cheese melts. Add sherry last.

This can be made three to four days before serving. Store in covered containers.

To serve, keep warm in a chafing dish surrounded by melba toast rounds.

Source:
"Mountain Measures" --Junior League of Charleston, WV ed. 1974

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